Meat Balls with Mushroom Gravy
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef, lean
|
|
| 1 | each |
onions
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | cans |
cream of mushroom soup
|
|
| 1 | x |
rice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef, lean
|
|
| 1 | each |
onions
|
|
| 1 | each |
eggs
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | cans |
cream of mushroom soup
|
|
| 1 | x |
rice
|
*
|
Directions
In large bowl, mix hamburger with pulverized onion.
This can be done in the foo d processor or by grating with a cheese grater, ad salt and pepper to taste.
Roll into balls, place on greased cookie sheet, flash freeze and place into zip l ock bag when ready to serve.
Place meat balls in a baking dish and cook until done at 350℉ (180℃). for about 30 min.
Stir in a bowl, the cream of mushroom soup unt il smooth.
Pour over meatballs, stir and let cook another 15 min.
